Sprig Originals's kitchen / Leftover Roast Chicken Curry Rice Skillet
Leftover Roast Chicken Curry Rice Skillet
By Sprig Originals · cooked up in Sprig
Worked out from this recipe's ingredients. If you're cooking for an allergy, always read the full ingredient list.
Sunday's roast chicken and the tub of cold rice in the fridge become a fragrant, golden weeknight skillet. The onion fries down sweet, the curry powder blooms in ghee, and the cold rice crisps in spots against the hot pan. Ten minutes of prep, one pan, and dinner is on the table before anyone asks what's for dinner.
Ingredients
From the fridge
- 4 cups cold leftover cooked rice
- 3 cups leftover roast chicken, shredded or torn into bite-size pieces
- 1 cup frozen peas
Skillet
- 2 tbsp ghee or butter
- 1 large onion, thinly sliced
- 1 tbsp ginger-garlic paste (or 3 garlic cloves plus 1 tbsp grated ginger)
- 2 tsp mild curry powder
- 1 tsp fine salt
To finish
- 1/2 lemon
- 1/3 cup fresh cilantro, roughly chopped
Instructions
- Tip the cold rice into a bowl and break up any clumps with your fingers or a fork so the grains are loose — this is the difference between fluffy and gluey. Pull the roast chicken into bite-size shreds, skin and all.
- Melt the ghee in a large skillet or wok over medium-high heat. Add the sliced onion and cook, stirring every minute or so, for 6 to 8 minutes, until soft with deep golden edges.
- Stir in the ginger-garlic paste and curry powder and cook for 45 to 60 seconds, until fragrant. If the spices catch, splash in 2 tablespoons of water and scrape the pan.
- Add the shredded chicken and the frozen peas straight from the freezer. Toss for 2 to 3 minutes, until the peas are bright green and the chicken is coated in the spiced onions.
- Add the rice and salt, turn the heat to high, and toss and press the rice against the pan for 4 to 5 minutes, until everything is steaming hot throughout (165°F/74°C) and some grains have crisped and browned.
- Take off the heat, squeeze over the lemon half, scatter on the cilantro, and toss once. Rest 2 minutes off the heat, then serve straight from the pan.
Chef's tips
- Day-old rice from the fridge is ideal — freshly cooked rice is too damp and will steam into mush. If your rice is warm, spread it on a plate and chill it for 20 minutes first.
- Only reheat leftover rice and chicken once, and use them within 3 days of cooking. Make sure the whole panful is piping hot before serving, not just the top.
- No peas? A cup of chopped leftover roast vegetables, a handful of spinach, or a diced bell pepper all work — add roast veg with the chicken, spinach in the last minute.
- A spoonful of plain yogurt or mango chutney on the side turns it into a proper plate, and a pinch of chili flakes with the curry powder wakes it up for adults.
Nutrition (per serving, estimated)
487calories
34gprotein
55gcarbs
14gfat
Estimates only — values vary with brands and portions.
Made with Sprig
Leftover Roast Chicken Curry Rice Skillet was created in Sprig — the AI chef that turns any craving into a complete recipe, plans your week, and shops with one smart list.
7 days free · cancel anytime · the app lands in the App Store soon
Not ready yet? Get the occasional recipe worth cooking.
You're on the list — check your inbox!
Unsubscribe anytime. Privacy Policy
More from Sprig Originals
One-Skillet Blackened Cajun Chicken Pasta
One-Pot Chicken Creole
Dark Roux Seafood Gumbo with Quick Shrimp Stock
Are you this recipe's original author or publisher? Report a problem